healthy breakfast

On Pancake Day or for a late breakfast on Sunday morning, try this delicious combination of buckwheat pancakes served with smoked salmon and avocado. Recipe serves 4.

Ingredients:

200g buckwheat flour

2 tsp cinnamon

Zest of 1 orange

2 tsp baking powder (gluten free)

Soya/Koko or almond milk (approx 250ml)

Juice from zested orange

Coconut oil

Smoked salmon

Lemon juice

Freshly ground black pepper

Mix flour, cinnamon, zest and baking powder in a large bowl. Add juice and gradually beat in the milk until the mixture forms a batter with a dropping consistency (coats the back of a spoon but still pourable).

Put a heavy based frying pan on the heat.

Melt the coconut oil (1 tsp) to cover the bottom of the pan, pour off any excess. Pour a ladleful of the batter into the pan and cook for 2-3 minutes until bubbles appear, flip over and cook for another 2 minutes until golden. Repeat to make more pancakes using more coconut oil as necessary. Alternatively, the batter keeps well in the fridge in a sealed jar for up to 3 days.

Serve with slices of smoked salmon and avocado sprinkled with lemon juice and some freshly ground black pepper.